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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Corn Soup Recipe

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This recipe for Chicken Corn Soup, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Karen Lightner

Category:
Category:

Ingredients:  
Ingredients:  
6 to 8 whole Chicken Legs
3 15.5 oz Cans of Corn
1 Bag Noodles
1 Tbsp Parsley
18 Hard Boiled Eggs
1 box of chicken broth (if needed)
Salt and Pepper to taste

Directions:
Directions:
In a large Soup Kettle place chicken legs in water, add salt. Boil the chicken until tender, you will have to keep adding water. You may want to add the chicken broth to make the stock richer. When the chicken is done, remove from the broth and place on a plate. Remove bone, skin and any gristle and pull into bite size pieces and return to broth. Drain the cans of corn and add to the chicken. When this returns to a boil add the bag of noodles, salt pepper, and parsley. Cook until noodles are tender, reduce heat to medium add the cut up hard boiled eggs into the soup. You will need to Add more salt when serving.

Number Of Servings:
Number Of Servings:
13 quart
Preparation Time:
Preparation Time:
1 hour apps.
Personal Notes:
Personal Notes:
This was a recipe given to me by Grandma Lightner (Helen Keller Lightner). She was born and raised in Hanover, Pennsylvania and in talking to others, the hard boiled eggs seem to be how people in the Hanover made the soup. This is good for a meal, a snack and we’ve actually had it for breakfast!

 

 

 

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